If you thought rocky road was a Christmas recipe, think again! It’s a big call, but I think that this caramel Easter egg rocky road is almost better than the ones I make at Christmas!
Not only is this recipe a great gift for teachers, friends and family (or yourself – no judgement here!), it’s also a fabulous way to use up any leftover Easter eggs by turning them into one amazing and delicious chocolate treat for you and your family to enjoy.
I like to make this Easter rocky road into a ‘cake’ by using a 20cm round cake tin, however you can also use a slice or square tin if you prefer, which will make it easier to cut the rocky road into equal size pieces if you are giving it as a gift.
When it comes to the ingredients for this recipe, the variations are endless and only limited by your taste and the type of Easter eggs you can get your hands on! If pretzels aren’t your thing, simply switch them for unsalted peanuts. If you’ve got a stack of other filled mini Easter eggs left over, either use them instead of caramel Easter eggs or add them as well – see what I mean? This recipe also tastes great when made with white chocolate instead of milk chocolate, and looks gorgeous when cut into.
Caramel Easter egg rocky road
Prep time: 10 mins
Chilling time: 2 hrs
Total time: 2 hrs 10 mins
- 190 g packet candy-coated speckled crispy chocolate mini eggs
- 2 x 125 g packets mini caramel-filled chocolate eggs, foil wrappers removed
- 100 g marshmallows
- 1 cup mini pretzels (salted)
- 200 g milk chocolate, broken into squares
- Line a 20cm round cake tin with baking paper, leaving plenty hanging over the edges. Set aside.
- Count out 8 candy-coated mini chocolate eggs and set aside to use later.
- Place remaining candy-coated mini chocolate eggs into a large mixing bowl with caramel-filled eggs, marshmallows, and pretzels.
- Place broken milk chocolate it into a microwave safe bowl. Cook on high for 30 second spurts (stirring in between) until the chocolate has almost melted. Remove the bowl from the microwave and stir the chocolate until it has completely melted.
- Working quickly, pour the melted chocolate into the large bowl with all of the other ingredients and mix with a large spoon until all the ingredients are covered with melted chocolate.
- Pour the mixture into the prepared cake tin and use a spoon to gently spread the mixture evenly in the tin. Place a few of the reserved mini eggs on top.
- Place the rocky road into the fridge to chill for 2 hours, or until the chocolate has set.
- Use the overhanging baking paper to carefully remove the rocky road from the cake tin and using a warmed sharp knife (hold it under hot running water), cut into pieces.
- You can also add unsalted peanuts to this recipe if you wish.
- It’s important to have all of your rocky road mix ingredients ready before melting the chocolate, so you have an even spread of delicious chunks throughout your rocky road.Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.